our son Finn

about this blog

We've recently moved to a new house with a large yard, full of new gardening opportunities - and lots of trees;

...the garden journey continues.

Come spring 2014 I'll be moving many plants from my previous garden to our new space, starting over again with a new perspective, and new meaning to everything I do.

We're still close to Lake Superior, still five blocks away but now with Hillcrest Park and the Port Arthur Ridge in between. A very different landscape.

We love to cook, and use fresh herbs & veg from our kitchen garden. For the culinary curious: amy's cookery

I like to read books about horticulture and honey bees, literature and writing, ecology, biology, botany, history, the history of gardening, and forestry (urban mostly), food and agriculture, photography, art......

all images are my own, taken by myself in my gardens - unless otherwise cited

"Indeed, you'll be happiest if you learn to thinklike a tree: setting down sturdy roots (the soil prep), manufacturing your own food (the leaf mold and compost additions to the soil) and committing to the long term (the five or so years it takes to getestablished)."

LORRAINE JOHNSON

Composting Council of Canada

Tuesday, December 25, 2012

Poinsettias (Euphorbia pulcherrima) like bright natural light, in a spot out of the direct sun.
You can extend your poinsettia's flowering time by keeping it at an even temperature, away from drafts and ducts; and they should not be exposed to cold temperatures.
Though only toxic if ingested in great amounts, place your poinsettia out of reach of children and pets.
When the soil surface is dry, water thoroughly, and discard excess water.